Search

Harvest soup in March? March is known for madness, so why not? Add cooked cubed chicken–or not. Quinoa is a complete protein so makes this tasty dish a complete meal without meat. And it’s gluten free. This soup fits the bill for just about everyone!

Ingredients

2 T extra virgin olive oil

2 ribs celery, diced (about 1/2 cup)

1/2 cup diced baby carrots

1/2 sweet onion, diced

salt and pepper to taste

4 cups torn kale

2 garlic cloves

8 cups vegetable broth

1/2 tsp dried thyme

1 tsp dried parsley

1 bay leaf

1 large sweet potato, peeled and chopped into 1/2″ cubes

1 large russet potato, peeled and chopped into 1/2″ cubes

2/3 cup quinoa

2 cooked chicken breasts, cubed (optional)

1/4 cup grated parmesan, plus extra for topping

Preparation

Heat oil in a large, heavy pot or dutch oven over medium heat. Add celery, carrots, and onion and season with salt and pepper. Cook for ten minutes, or until tender. Add the kale and garlic plus more salt and pepper and saute for three minutes.

Add 7 cups of broth, thyme, parsley, and bay leaf and bring to a boil. Add potatoes and quinoa. Lower heat and simmer, covered for 10 minutes or until potatoes are tender and quinoa is cooked.

Add in chicken, if desired, and heat through. Turn off heat and stir in parmesan. If necessary, add more salt and pepper to taste.